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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This is my (gluten free) version of the classic fruit cake. Enjoy! /desserts/christmas-cake/ Ingredients:
1 large orange |
4 eggs |
3/4 cup agave nectar |
1/2 teaspoon almond extract |
2 cups blanched almond flour |
1/2 teaspoon celtic sea salt |
1 teaspoon baking soda |
1 cup dried cranberries |
1/2 cup dried apricot, chopped |
1/2 cup pistachios, chopped |
1/2 cup walnuts, chopped |
Directions:
1. Wash the orange and boil it whole (peel and all) for 1 1/2 hours, or until soft.
2. Place whole orange (peel and all) in a food processor and blend until smooth.
3. Process in eggs, agave, almond extract, almond flour, salt and baking soda until well blended.
4. Transfer mixture to a bowl and stir in cranberries, apricots, pistachios and walnuts.
5. Pour mixture into a greased, almond flour dusted 9 inch springform pan.
6. If cake begins to brown on top before center is done, cover with tin foil.
7. Bake at 350° for 45-55 minutes, or until a knife stuck in the center comes out clean.
8. Cool in the pan for 2 hours.
9. Serve.
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